Feasley's Recipes

Zucchini/Carrot Spice Cookies

dessert~55 minPhoebe Butler’s recipe box

self-rising flour · ground cloves · cinnamon · sugar · brown sugar · butter · egg · zucchini · carrot · sliced almond

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20 min active · 55 min total · about 6 dozen (times estimated)

Ingredients

  • 2½ cups self-rising flour
  • ½ teaspoon ground cloves
  • 1 teaspoon cinnamon
  • ¾ cup white sugar
  • ½ cup light brown sugar
  • 1 cup (2 sticks) soft butter
  • 1 egg
  • 1 cup shredded zucchini
  • ½ cup shredded carrots
  • ½ cup sliced almonds (optional)

Steps

  1. Stir together the flour and spices (cloves and cinnamon); set aside.
  2. Beat the butter and both sugars together until light.
  3. Add the egg and beat well.
  4. Stir in the flour mixture.
  5. Stir in the shredded zucchini and shredded carrots.
  6. Drop dough by rounded teaspoons onto a greased cookie sheet.
  7. Sprinkle the tops with sliced almonds.
  8. Bake at 350° for 12 to 15 minutes.
  9. Let cool on the cookie sheet for a couple of minutes before removing.
  10. Transfer to a wire rack and cool thoroughly.